Ingredients:

  • 1 whole chicken (about 4–5 lbs)
  • 1 Tbsp Kosher Salt
  • 1 tsp Black Pepper, freshly ground
  • 1 Tbsp Neutral Oil (e.g., canola or grapeseed)
  • 3 cloves Fresh Garlic, finely minced
  • 1 Tbsp Fresh Ginger, grated
  • 1 tsp Toasted Sesame Oil
  • 2 tsp Soy Sauce (or Tamari, divided)
  • 3 Tbsp Gochujang (Korean Chili Paste)
  • 2 Tbsp Honey or Maple Syrup
  • 1 Tbsp Rice Vinegar, unseasoned
  • 2 Tbsp Water (or chicken stock)
  • 1 tsp Toasted Sesame Seeds (optional)

Instructions:

  1. Prepare the Chicken: Remove giblets and excess fat. Rinse the bird inside and out, then pat it extremely dry with paper towels—this is the most critical step for crisp skin.
  2. Apply the Dry Brine: Sprinkle the chicken all over with the kosher salt, making sure to hit the cavity and the backbone.
  3. Chill: Place the chicken breast-side up on a wire rack set over a tray. Refrigerate, uncovered, for a minimum of 12 hours, up to 24 hours, to draw moisture out of the skin.
  4. Preheat and Prep Rub: Preheat your oven to 425°F (220°C). Combine the minced garlic, ginger, sesame oil, and 1 tsp soy sauce for the Aromatic Rub.
  5. Apply Rub: Using your fingers, carefully loosen the skin over the breast and thighs and push the aromatic rub evenly under the skin. Pat the outside skin dry again.
  6. Oil and Truss (Optional): Lightly coat the exterior skin with the neutral oil and black pepper. Place the chicken on the wire rack in the roasting pan.
  7. Initial Roast: Place immediately into the preheated 425°F (220°C) oven. Roast for 20 minutes to achieve initial browning and crisping.
  8. Reduce Heat: After 20 minutes, reduce the oven temperature to 375°F (190°C). Continue roasting for another 40–50 minutes.
  9. Prepare Glaze: About 15 minutes before the chicken is done, whisk together all the ingredients for the Gochujang Glaze (gochujang, honey, rice vinegar, remaining soy sauce, and water) in a small saucepan. Heat gently until just combined and smooth.
  10. Check Temperature and Glaze: Use an instant-read thermometer. When the internal temperature of the thickest part of the thigh reaches 155°F (68°C), remove it from the oven.
  11. Final Glaze and Finish Roasting: Brush the Gochujang mixture generously all over the skin. Return the chicken to the oven and roast for a final 5–10 minutes, or until the internal temperature reaches a safe 165°F (74°C) in the thigh. Watch carefully to ensure the glaze does not scorch.
  12. Rest the Bird: Transfer the chicken to a cutting board, cover loosely with foil, and allow it to rest for a full 15 minutes before carving.
  13. Garnish and Serve: Carve the chicken, sprinkle with toasted sesame seeds, and serve immediately.